Mix all ingredients in small bowl. Take out sirloin steak and let rest at room temperature for half hour. Rub sirloin with dry rub and place on grill. Cook until desired temperature. Let rest 10 minutes before cutting.

WE WILL PUT SALT AND PEPPER ON IT. IT IS IMPORTANT YOU DON'T COVER UP A DRY-AGED BEEF TOO MUCH WITH TOO MANY SPICES. YOU WANT THE FLAVOR OF THE MEAT. IF YOU COOK AT HOME AND YOU'RE GOING TO BE ON THE GRILL, YOU WANT YOUR GRILL SCREAMING HOT. WHEN YOU PUT IT IN THERE, YOU CAN HEAR THAT SIZZLE. IT IS ALWAYS GOOD TO SEASON BOTH SIDES OF THE MEAT. AT CERIELLO'S WE DO EVERYTHING FROM SAUSAGE TO SKIRT STEAK TO FLANK STEAK TO NEW YORK STRIP. WE ARE ALL TIME BUTCHERS. WE HAVE BEEN A BUSINESS OVER 40 YEARS. YOU KNOW THE ANSWER TO ANY MEATS QUESTION? COME INTO BELVEDERE SQUARE AND WE HAVE A GREAT CUSTOMER SERVICE AND CAN HANDLE AND A ONE OF YOUR MEAT NEEDS. YOU HAVE SOME NICE SPEARS. THESE ARE GREAT IN THE SUMMER TIME TO PUT ON THE GRILL. AT THE EDGES, YOU CLIPPED OFF THE ENDS. HOW TO YOU KNOW HOW FAR TO CUT UP AND ASPARAGUS? I DO ABOUT AN INCH-1.5 INCHES OFF THE BOTTOM. YOU CAN TAKE A VEGETABLE PEELER AND PEEL OFF THE AND AND PUT IT IN THE BALL. CERIELLO'S WE MAKE OUR OWN DRESSING. GET THAT OUT OF THERE. WE DON'T WANT TO PUT THAT ON THE GRILL. WE TOSSED THAT IN HERE AND WE CAN PUT THIS UNDER BARBEQUE OR INSIDE ON THE STOVE. YOU GRILL THESE AND THESE ARE GREAT WOULD STAKE. -- WITH STEAK. IT MAKES A GREAT PRESENTATION. IF YOU'D LIKE TO COPY OF TODAY'S RECIPE, LOG ONTO OUR WEBSITE,." WBALTV.COM. WHAT IS THIS? THIS IS COMPOUND BUTTER. WITH SCALLIONS, PARSLEY, ROASTED GARLIC, SALT AND PEPPER AND SHALLOTS. PUT THEM IN A BOWL AND MIX IT ALL UP AND PUT IT IN YOUR PLASTIC WRAP, TIE IT UP, A CHILL IT, AND THEN YOU WILL SLICE A PIECE OF AND THROUGH THE MIRACLE -- EXCUSE ME -- A